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Chinese Eggplant in Garlic Sauce

INGREDIENTS

4 Chinese Long Eggplant, sliced
2 tsp salt
2 tbsp cornstarch

Sauce

2 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp oyster sauce
1 tbsp water
1 tbsp sugar
2 tsp cornstarch

To Stir-Fry

2 tbsp oil
2 tsp ginger, minced
5 cloves garlic, chopped
1-2 Thai chilis, sliced (optional)

Scallions, sliced for garnish

1. Place sliced eggplant in a large bowl or tray on top of some paper towels.  Sprinkle salt on both sides and allow to sit for 30-60 minutes.  Pat dry. 

2. Combine sauce ingredients in bowl and mix. 

3. After patting dry eggplant, coat eggplant in corn starch. Add oil to a wok or pan and fry eggplant in batches until browned on both sides and slightly softened. Transfer to plate. 

4.  Add more oil if needed to pan.  Fry ginger, garlic, and chilis until fragrant.  Add eggplant back into pan and toss.  Mix sauce thoroughly so cornstarch is evenly distributed without and pour over eggplant.  Stir until sauce thickens and evenly coats eggplant.  

5. Transfer to plate and top with scallions. Serve immediately with rice or noodles. 

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Jjajangmyeon (Korean Black Bean Noodles)

Korean Jjajangmyeon Black Bean Noodles
INGREDIENTS

4 servings of fresh jjajangmyeon noodles

Sauce

5 tbsp Korean Black Bean Paste
2 tbsp vegetable oil
1 tbsp sugar
1 tbsp oyster sauce
1 cup chicken stock
1 tbsp corn starch dissolved in 1/4 cup of stock

Meat

12 oz of pork shoulder, cut into chunks
1/2 tbsp grated ginger
1 tbsp mirin
pinch of salt and pepper
1 tbsp soy sauce

1 large onion, diced
1 cup cabbage, diced
1 cup zucchini, diced
1 cucumber, cut into sticks
scallions and pickled daikon for garnish

1. Combine pork, grated ginger, mirin, and salt and pepper and allow to marinade for at least 30 minutes. 

2. Add sauce ingredients together and fry over medium heat until oil is absorbed into the black bean paste and sugar is dissolved. Be careful not to burn. 

3. Heat large pan with vegetable oil over medium high heat.  Pour pork and marinade into pan and fry until pork is no longer pink.  Add soy sauce and onions and fry until onions soften. 

4. Add cabbage and zucchini and continue to stir fry until the veggies have softened. 

5. Add black bean paste and mix until everything is coated with the paste.  Add chicken stock and allow to simmer for 4 minutes. Add starch slurry and cook until sauce is thickened. Adjust flavor with salt, pepper, and sugar. 

6. Boil noodles and cook according to package instructions.  Place a serving of noodles in a bowl and spoon the sauce over the noodles.  Garnish with cucumber, scallions, and daikon, and serve immediately.  

Korean Jjajangmyeon Black Bean Noodles

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Thai Basil Chicken

Thai Basil Chicken

INGREDIENTS

1 lb boneless chicken thighs, cut into bite sized pieces
2 green onions cut into 2″ lengths
1-1.5 cups Thai basil leaves, loosely packed
6 garlic cloves, minced
2 birds eye chilis chopped
2 tbsp neutral oil (I used Peanut)

SAUCE

1 tbsp oyster sauce
2 tsp light soy sauce
2 tsp dark soy sauce
2 tsp sugar
1/4 cup water

  1. Combine sauce ingredients, mix, and set aside. 
  2. This is a very fast cooking time, be quick. Heat oil in pan over high heat and add garlic and chili.  Cook for 10-20 seconds. 
  3. Add the scallion whites and chicken. Cook for a couple minutes until chicken no longer looks pink. 
  4. Add sauce and cook until sauce reduces to a silky, glossy consistency. It should coat the back of a spoon but slide off easily.  
  5. Toss green part of green onions into pan as well as the basil leaves.  Stir until wilted and turn off the heat. 
  6. Serve with hot rice.  Save some fresh basil, finely chopped scallions, and maybe some sesame seeds for garnish.  

 

Thai Basil Chicken

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Hong Kong Beef Ho Fun

Hong Kong Beef Ho Fun

INGREDIENTS:

Marinade:
8 oz flank steak, sliced thinly
1 tbsp soy sauce
1 tbsp shaoxing cooking wine

Sauce:
1 tbsp Shaoxing cooking wine (or dry sherry)
2 tbsp light soy sauce
1/2 tbsp dark soy sauce
2 tsp sugar
2 tbsp water

Stir Fry:
1 small head of broccoli chopped bite sized
7 oz flat wide rice noodles, dried
3 tbsp oil (veg or peanut)
1 tbsp garlic, minced
1 tsp ginger, minced
1/2 white onion, sliced
4 mushrooms sliced
1 cup bean sprouts
4-6 green onions, chopped
1 tsp sesame oil

  1.  Slice beef against the grain into strips and transfer the pieces into the marinade of soy sauce, Shaoxing wine, and cornstarch.  Mix the beef in with your hands and let marinate for at least 15 mins. 
  2. Take dried noodles and soak in lukewarm water for at least 15-20 minutes. You want the noodles to be soft but provide some resistance to breaking when bending.  You can also boil your noodles to this point too, but you have to be careful not to overcook them before stir frying! Once they’re done, drain and drizzle some oil on them so they don’t stick together. 
  3. Combine all the sauce ingredients. Mix well until sugar dissolves and set aside
  4. Bring a pot of water to boil and blanche broccoli until tender.  Drain and set aside. 
  5. In a large skillet or wok add 1 tbsp of oil and bring to high heat.  Lay down a layer of beef slices and cook until the beef turns golden brown.  30 seconds to 1 minute on each side.  Transfer to plate.  Cook in batches if needed until all the beef is cooked. 
  6. Add another tbsp of oil to the skillet and stir fry garlic, ginger, and onion until fragrant, about 15-30 seconds. 
  7. Add the noodles and drizzle a little bit of oil on top of them and toss.  Add in beef, mushrooms, and sauce atop the noodles and mix everything together. 
  8. Add the green onions, bean sprouts, and broccoli and toss.  Turn off the heat and let the pan do the rest of the work. 
  9. Serve hot on a large dish to share. Top with sesame oil or more green onions. 

Hong Kong Beef Ho Fun